Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Orange And Soy Glazed Pork Stir Fry

on February 18, 2014

This is the third dish that I came up with using the other half of pork loin that I had sealed in the frig. For this dish it’s important that you have all your prep done before you start because it moves really fast. I put the pork in the freezer for a few minutes so it would be easier to slice real thin. Also a sharp knife helps a lot. So while that was cooling down I started prepping the veggies. I started by making the Jasmine rice. I added some sauteed chopped yellow peppers to the rice and in the chicken stock that I cooked the rice in I grated 1 tablespoon of ginger for extra flavor. You want to make the rice while the meat is marinating in the frig for around half an hour. To finish the rice off I chopped some green onions and stirred them through the rice when it was finished. i kept the rice covered so it would keep warm. When I took the meat out of the freezer and sliced it as thin as I could. and placed it in a plastic baggie. On the stove I reduced 2 cups of low sodium soy sauce, 2 cups of orange juice, 1 tablespoon each of grated ginger and garlic, 1 cup of dark brown sugar, one finely minced Fresno chili. After this mixture reduced by half I let it cool, and then whisked in 2 tablespoons of corn starch until it was dissolved. I poured half of the reduced soy and orange juice mixture into the baggie with the sliced pork and reserved the other half for the sauce later. You want to get your pan or wok super hot I use peanut oil just a coiple of tablespoons, but grape seed oil would work just fine if you have peanut allergies. I took the meat out of the bag and discarded the rest of the marinate.  I put the meat in the pan in batches so it would sear nicely. When all the meat was cooked, I added the reserved marinate to the meat and tossed it through and the sauce as it reached temp, thickened nicely and gave a great glaze to the meat. This process only takes a few minutes once all the meat has browned off. I tossed in some more chopped green onions and a thinly sliced Fresno chill. Sever the pork over the jasmine rice and there you have it done. Really this dish is just about timing everything so that it’s all done at the same time, other than that it’s very easy. Here’s some picsImageImage


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